Tailgate Game Day Lunch: Copycat Philly Cheesesteak Stuffed Peppers

Allergens

Dairy (cheese)

Ingredients

• 4 large green bell peppers 1 lb thinly sliced steak 1 medium onion, thinly sliced 1 cup mushrooms, sliced 2 cups shredded provolone cheese 3 tbsp butter 2 cloves garlic, minced

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cut the tops off the bell peppers and remove seeds. Place on the prepared baking sheet.
3. In a large skillet, melt butter over medium heat. Add onions, garlic, and mushrooms. Cook until softened.
4. Add steak to the skillet with the vegetables. Cook for 5 7 minutes or until cooked through. Season with salt and pepper to taste.
5. Stuff each bell pepper with the steak mixture and top with shredded provolone cheese.
6. Bake for 18 20 minutes, or until cheese is melted and bubbly.

Chef’s Insight

To add a bit of spice, toss the steak mixture with some crumbled red pepper flakes before stuffing the peppers.

Notes

This recipe can be easily doubled or tripled to feed a larger crowd.